Nescafe Mascarpone Cream Cake

This cake is my combination of light and fluffy with a dose of energy. It has a hint of Tiramisu flavor and a zero guilt after taste. I hope you give this cake a tray and enjoy!

Cake Recipe: (adapted from American's Test Kitchen)

1 cup whole milk, room temp.

6 large egg whites, room temp.

1 teaspoon vanilla extract or 1/8 tsp vanilla sugar

2 1/4 cups cake flour

1 3/4 cups sugar

4 teaspoons baking powder

1 teaspoon salt

12 tablespoons unsalted butter, softened and cut into pieces

Directions:

1. Prepare a cake pan that is 13 x 9 inches, butter sides and line with parchment paper. Pre-heat the oven to 350 Fahrenheit.

2. Separate your eggs by removing the egg yolk from the egg white carefully with a spoon. Add the Egg whites to a separate bowl with the milk and vanilla extract. Leave to the side.

3. Add cake flour, sugar, baking powder, and salt to a bowl with a stand mixer fitted with a paddle attachment. Mix together.

4. Turn stand mixer to low-medium speed and as it's turn add softened butter a few pieces at a time until you get a sand like consistency.

5. Then add half the egg white and milk mixture, mix for 30 seconds then add the rest and mix until the batter comes together for about 1 minute.

6. Add batter to the pan and bake for 25-30 min.

7. Once baked let it cool for 1.5 - 2 hrs. before adding cream.

** If you don't have a stand mixer: rub the butter with the flour using your fingers (not whole hand) until you get that sand constancy. You can also mix the flour mixture with the liquid using a whisk and whisk it for 5 min.

Nescafe Mascarpone Whipped Cream

2 tbsp warm water

1 1/2 tbsp Nescafe Instant coffee

1 1/4 cup heavy whipping cream or heavy cream, cold

3/4 cup powdered sugar

8 oz. Mascarpone Cream, room temp.

Directions:

** This cream is achieved by using a stand mixer but you can also use an electric hand mixer.

1. Warm 2 tbsp water in the microwave for 15 sec., add the coffee and mix until it's liquid, The coffee should be cold when you add it to the cream, so let it sit the the fridge for 10 minutes.

2. Add the heavy whipped cream, the coffee liquid, and powdered sugar to a stand mixer bowl fitted with a whish attachment and whish on high until you get soft peaks or you see that the cream has become hard and it makes lines.

3. Add the mascarpone cream on top and mix on medium speed until it's creamy for 1 minute.

4. Once the cake is cooled add on top of the cake and garnish with nuts (but that is optional)